Winter Cavelo Nero and Cranberry Salad

Winter Cavelo Nero and Cranberry Salad

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 20 min

Nutrition information per person: 347 calories, 48g carbs / 14 g fat / 5 g protein

Salads are a fantastic quick lunch option, and not just for summer. I try to keep some roasted vegetables pre-prepared so I can always make a quick filling meal. Adding roasted crispy cavelo nero here, with some sweet cranberries and apple, is one of my go to winter favourites. This dark green leafy vegetable exceeds its reputation as one of the most nutrient dense foods, rich in Vitamins A, C and K, calcium and other minerals.

Winter Kale SaladIngredients:

Cavelo Nero (1-2 handfuls per person)
1 carrot
1 parsnip
1 sweet potato/squash or white potato
(You can use any root vegetables you have to hand)
1 lemon
For the Dressing:
2 tbsp olive oil
1 tbsp honey
2 tsp Dijon mustard
To Serve:
2 tbsp dried cranberries
Optional: 1 tbsp walnuts, chopped apple
2 tbsp feta cheese for added protein


1. Preheat the oven to 180’ fan. Peel and chop your root vegetables into 2cm pieces.

2. Place on a lined baking tray drizzle with olive oil and the zest of half the lemon and season with salt and pepper ensuring everything is well coated. Roast for 10 minutes.

3. Meanwhile make your dressing by mixing all ingredients and seasoning. Remove the cavelo nero from the stalk and roughly chop.

4. Add the kale to the baking tray with the vegetables, along with half of the dressing. Roast for a further 8-10 minutes until it is crispy.

5. Remove from the oven and serve in a bowl. Sprinkle the dried cranberries on top (and the walnuts, cheese and apple on top if using) and drizzle the remaining dressing before you enjoy!


 Recipe by Founded Nutrition. @founded_nutrition